Chocolate spread cake

Chocolate spread cake

Lucy's Bakes
2 mins
Cooking time
25 mins
Jacqui Melville

I was skiing in North America when I read a recipe for a cake on the back of a chocolate spread jar. I did not make a note of the quantities but remembered the ingredients because they seemed so odd. A few attempts at cooking it and tweaking the amounts resulted in this wondrously instant, fabulously easy, soft and succulent chocolate cake. It is a real hit with those who want to have some fun with young children stirring and baking with little fuss, while the flavour is great and gives a milky sweet chocolate cake which seems popular with so many.


Quantity Ingredient
400g chocolate and hazelnut spread, plus extra for topping
3 eggs
125g plain flour
10g baking powder
200g cream cheese
Nut brittle, crushed, or use shop-bought (optional)


  1. Preheat the oven to 180°C. Line a 20 cm deep cake tin with baking paper.
  2. Mix everything together in a bowl with a whisk or spoon then turn into the prepared tin.
  3. Bake for 25-30 minutes or until springy to the touch.
  4. Turn out onto a wire rack, remove the baking paper and leave to cool.
  5. Top with more chocolate spread and scatter crushed nut brittle over, if using.


  • This recipe is vegetarian.


  • For a more elaborate finish, you could fill and top it with Sam’s fudge icing, a rich ganache or chocolate spread frosting.

What the the testers say

  • JACK MEEKCOMS – ‘I made this all on my own and ate nearly all of it myself too – great cake!’

    MICHAEL CUFFLIN – ‘We love it. I cover it with more chocolate spread.’

    MIA AND HARRY ROGERS – ‘We loved it, so we baked a big one and covered it with chocolate spread frosting. Delicious.’
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